For each meatball, scoop 2 tablespoons pork mixture and roll into a ball with damp hands. Place on parchment lined baking sheet and flatten slightly.

Heat ½ of olive oil and ½ of butter in large skillet over medium-high heat. Working in batches, fry meatballs until cooked through and crispy crust forms on each side, about 10 minutes, adding remaining olive oil and butter as needed. Keep warm.

Heat two tablespoons olive oil in the same pan used for meatballs. Add onion and cook until softened, about five minutes. Add flour and whisk 1 to 2 minutes on medium low heat. Whisk in tomato paste, red wine, beef stock and Worcestershire sauce. Bring to a low simmer and cook 5 to 10 minutes, or until thickened. Stir in heavy cream and red currant jelly. Heat through and serve immediately with Frikadeller and boiled potatoes.

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